Last weekend my family and I went to a local Greek restaurant for dinner, and I have had Greek flavors on my mind ever since. I wanted to find a recipe that I could make at home that was healthy and delicious, but that didn’t take a lot of time to cook. I decided that a nice vegetable-heavy dip would be a great way to go.
Did you know that Marzetti sells dips made from Greek yogurt? Marzetti is the brand that makes those really nice and thick vegetable dips, and the fabulous caramel dip, that you see in the produce section in the grocery store. Now they are selling a new line of dips made with Greek yogurt, in five different flavors: Cucumber Dill Feta, Chipotle Cheese, Salsa Cilantro, Herb Ranch, and Spinach Artichoke.
Greek yogurt is not only really good for you, but it is also delicious, thicker and tangier than regular yogurt. The Marzetti Otria dips are creamy and smooth and are perfect for pairing with raw veggies for a quick snack. I, however, had a different plan in mind.
I set out to make a seven layer dip with a Greek spin, using Marzetti’s Otria Greek Yogurt dip in their Cucumber Dill Feta flavor. The flavor of the dip is less garlicky than traditional tzatiki sauce, but has a great herby dill flavor. I matched the dip with a few other Greek flavors to make really great tasting, and great looking, appetizer.
I started by prepping my ingredients. I chopped up all the veggies: tomatoes, green onions, cucumbers, and marinated artichoke hearts. I pitted the kalamata olives gave them a quick whirl in my mini food processor.
I used the Otria dip as the base layer by spreading it on a platter and then adding each layer on top of it.
I covered the platter and refrigerated it for a few hours. This gives the flavors time to get all friendly and happy together.
When I was ready to serve, I crumbled some feta over the top of the whole platter. If you are feeling extra adventurous, you can also squeeze half a lemon over the dip to brighten the flavors even more.
Serve the dip with thin crackers or pita chips.
GREEK 7-LAYER DIP with MARZETTI OTRIA GREEK YOGURT DIP1 tub Otria Cucumber Dill Feta diphalf of a cucumber, seeded and diced4 oz. marinated artichoke hearts, chopped5 green onions, chopped4 oz. kalamata olives, pitted and chopped1 tomato, diced2 oz. feta cheesethe juice of half a lemon (optional)Spread the Otria dip over a large platter. Add each remaining ingredients, except feta and lemon juice, layer by layer. Refrigerate for a few hours.Top with feta and lemon juice. Serve with crackers or pita chips.
I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided me with product to test and compensation for my time. However, my opinions are entirely my own.
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Thanks, Jessica Hill